Spaghetti with Vegetarian Bolognese
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Whether you are a meat eater or not, this vegetarian spaghetti Bolognese offers a delicious, beautifully textured twist on a classic Italian dish. Using finely chopped seeds, peppers, and sun dried tomatoes, we create a rich, satisfying sauce that is brought to life by our Made by Mama pomodoro sauce. For this recipe we used our extra long Spaghetti, but this sauce would also pair well with a Pappardelle or Fidanzati shaped pasta.
Ingredients
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1 jar Sun dried tomatoes in olive oil (use the oil leftover in the jar as well!)
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4 tablespoons sunflower seeds
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1 large red pepper
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100g grated Parmigiano Reggiano
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½ cup Extra virgin olive oil
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1 dash ice cold water
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1 general splash White balsamic vinegar
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Fresh pepper
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1 jar Pomodoro sauce
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Extra long spaghetti (for flavor and fun!)
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Optional: greens for garnish
Directions
Process the seeds, sun dried tomatoes, pepper, Parmigiano, olive oil and cold water in a food processor until you reach your desired consistency. For a coarser Bolognese with more texture, use the food processor. If you prefer a smoother, creamier sauce, opt for a blender.
Season the mixture with White balsamic vinegar and freshly ground pepper.
Note: Salt is likely not necessary, as the cheese adds lots of saltiness.
Combine your blended mixture with a jar of Made by Mama’s pomodoro sauce and heat in a saucepan.
Cook the pasta to your desired consistency and combine with the sauce. Preserve a little pasta water to add into the sauce should it need help binding with the spaghetti.
Season with more grated Parmigiano and fresh pepper on top, and buon appetito!
